Coffee Can Boston Brown Bread
By Hklbrries
Boston Brown Bread is steamed rather than baked in an oven. You'll need a lidded pot deep enough to hold a coffee can.
- 8
Ingredients
- 1/2 cup rye flour
- 1/2 cup whole wheat flour
- 1/2 cup cornmeal, medium grind
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup dark molasses
- 1 cup buttermilk
Preparation
Step 1
Mix flours, cornmeal, baking soda and salt in a large bowl. Mix with a fork. Blend in molasses and buttermilk. Batter should be the consistency of pancake batter. Butter, or coat with cooking spray, a 13-ounce coffee can and pour in batter, filling the can no more than two-thirds full. Cover tightly with aluminum foil. Fill a large stockpot with water (enough to come halfway up coffee can) and bring to a boil. Place covered can in water. Cover stockpot and steam for about 1 1/2 hours over medium heat or until a skewer comes out clean when inserted in the middle. Remove can from stockpot and cool on rack for 15 minutes. Remove bread from can and serve warm with cream cheese.
Nutrition Information:
Per serving
201 calories
1 g fat (3.1% calories from fat)
3 g protein
47 g carbohydrates
2 g fiber
1 mg cholesterol
339 mg sodium